How To Make Sheet Pan Chicken with Vegetables
This vibrant sheet pan chicken is not only beautiful but also nutritious. Made with brussels sprouts, carrots, and gala apples for a refreshing meal.
Serves:
Ingredients
- 3chicken breasts,halved
- 12ozgarlic rosemary citrus marinade,(1 bottle) such as Stonewall Kitchen®
- ½lbbutternut squash,peeled and chopped
- ½lbbrussels sprouts,fresh, halved
- ½lbbaby carrots
- 1gala apple,peeled, cored, and cut into ½-inch cubes
- 2tbspolive oil
- salt and freshly ground black pepper,to taste
Instructions
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Place chicken breast halves in a gallon-size resealable plastic bag and add marinade. Refrigerate for 1 hour.
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Preheat oven to 450 degrees F. Line a sheet pan with heavy-duty aluminum foil.
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Place butternut squash, brussels sprouts, baby carrots, and apple on the sheet pan. Drizzle with olive oil and sprinkle with salt and pepper.
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Place marinated chicken breasts on top of vegetable-fruit mixture and drizzle with leftover marinade from bag.
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Bake in the preheated oven for 25 to 30 minutes until chicken is no longer pink and the juices run clear. An instant-read thermometer inserted into the center should read 165 degrees F.
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Turn on the oven’s broiler. Broil for 2 to 3 minutes until vegetables are lightly browned.
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Serve and enjoy.
Nutrition
- Calories: 329.53kcal
- Fat: 16.14g
- Saturated Fat: 4.60g
- Trans Fat: 0.09g
- Monounsaturated Fat: 7.28g
- Polyunsaturated Fat: 2.80g
- Carbohydrates: 27.33g
- Fiber: 12.20g
- Sugar: 6.59g
- Protein: 22.08g
- Cholesterol: 55.68mg
- Sodium: 680.31mg
- Calcium: 241.80mg
- Potassium: 984.10mg
- Iron: 5.70mg
- Vitamin A: 580.47µg
- Vitamin C: 53.41mg
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